Black Pepper & Mustard Seed Chicken Wings

I’ve got loads of recipes and photos to share just from the past few weeks. I’ve more or less recovered from my dengue fever now.

In the last week I’ve been ever so busy that I haven’t been able to post anything. And I’d rather publish a proper post than boring facebook 3 liners about me brushing my teeth or going to the toilet. After spending almost a month sick mostly at home in bed feeling shi, I’m now well enough to go out and do stuff- so off course I am. I’ve been out with friends drinking 3 nights in a row. Funny when sick, one feels so poorly and shit. Then once healthy one chooses to drink lots in the evening and feel poorly and shit the next day?? Just one of many of life’s perpetual perplexities:-)

Two Days ago I made a dinner for 15-20 people. All Khmer friends. Now Khmer guests  are a huge challenge. They are like my parents. They like only their own food, be it Khmer or Bengali; anything else is suspect. So this was very interesting. There’ll be a post about this soon:-)

This recipe ‘Black Pepper & Mustard Chicken Wings’ is one from my backlog. So in the coming week or two I will publish my huge dinner and other interesting things about my life here. Taking the photos and re-working them on Light room (I don’t have a clue about photoshop) takes so much time it’s unbelievable.

I love this picture-it’s good enough to eat!!🙂

As you can see there are drumsticks as well as chicken wings

I always cut into the chicken whether I fry, cook or marinate. Let’s the flavours from the spices seep into the meat more.

Kaffir lime leaves, dry roasted whole black peppers and yellow mustard seeds ground and dry chillies dry roasted and chopped

ꉻ      ꉻ      ꉻ

Black Pepper & Mustard Fried Chicken Wings

Ingredients

 ½ kg chicken wings & drumsticks

5 cloves garlic whole peeled

5 kaffir lime leaves

4 dried chilies

1 teaspoon chilli flakes

½ cup vegetable oil

1 teaspoon brown mustard seeds dry roasted and ground in a mortar & pestle

1 teaspoon whole black pepper dry roasted and ground in a mortar & pestle

2 sprigs of fresh coriander

½ teaspoon sugar

salt

vegetable oil

Serve with:

1 large boiled potato cut into 8 pieces

1 cup white jasmine rice

Garnish & Sauce

1 fresh chilli sliced in half longways

1 mexican chilli cut into strips

1 sprig fresh coriander chopped fine

4 stalks small spring onions chopped into half inch pieces

Method

1. First wash the rice, peel the potatoes and cut them. Put the rice into a rice cooker-I usually put the potatoes in with the rice saving time and energy. I add a little more water than usual to the rice cooker because of the potatoes. My potatoes have bits of rice stuck to them-but hey I eat it together anyway:-). Make sure the potatoes are cut small, otherwise the rice will be cooked and the potatoes not. You could of course just boil the potatoes separate like normal people do…:-)

2. Wash the chicken and let sit in a colander for a few minutes for the water to drain. Cut slits into the chicken wings and drumsticks on both sides-3-4 slits per side should suffice.

3. Mix the salt, sugar in a bowl and rub it over all the chicken pieces on all sides.

4. Heat the oil (medium high heat) in a non-stick or cast iron frying pan. Add the garlic and let fry for 1-2 minutes before adding the dried chillies and lime leaves.

5. After 1 minute add the chicken. Make sure the chicken pieces are all touching the bottom of the pan. Better to do in 2 rounds if your pan is too small. If you pile the chicken on top of each other you won’t get the delicious crispy skin!

6. Check every couple of minutes to make sure the chicken is not burning. If so, then turn down the heat one notch. After about 6-8 minutes (or longer depending on how hot your cooker is) or when the chicken browns nicely and the skin starts to turn crispy  turn the chicken over gently. There should be enough oil so the chicken doesn’t stick to the pan.

7. About 1-2 minutes into doing the second side, sprinkle the mustard and black pepper onto the chicken and add the fresh Thai chillies and Mexican chillies.

8. When chicken is done on both sides,cut into it (shouldn’t be any pink left) or taste to make sure meat is cooked on the inside. I’m definitely not a fan of raw meat!!

9. Transfer onto a plate or bowl and add the coriander and spring onions to garnish.

The Black Pepper & Ground Mustard Spring Onion Sauce

This sauce is so easy it’s unbelievable. All I did is throw the oil I used to fry the chicken in and the spring onions, chopped coriander, both types of fried chillies and the lime leaves. I then added a 1/4 cup of water (add slowly as you want the sauce thick, not runny). Blend, taste, adjust salt/sugar then enjoy.

Total prep time: 10 min.

Cook time: 20 min

Notes:

The chicken is good enough without any sauce or rice or anything. I just made a meal out of it by serving with rice, boiled potatoes and the sauce.

Categories: Poultry, Recipes, Uncategorized | Tags: , , , , , , , , , , , | 4 Comments

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4 thoughts on “Black Pepper & Mustard Seed Chicken Wings

  1. That looks delightfully yummy. Glad you are feeling good enough to get the whiskey poos instead of the other kind.🙂

  2. Looks delicious!

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